Caroline Recipe Reviews (Pg. 1) - (10221224)

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Best Ever Meatloaf with Brown Gravy

Reviewed: Feb. 10, 2015
The chili makes this meatloaf so you have to use one that has a great taste. I used Tabasco Homestyle 7 spice chili starter. My changes that I made to this recipe are that I used 2 pounds of ground bison instead of ground beef, and since I try to avoid gluten, I used crushed cornflakes instead of bread crumbs. I also added an extra egg to help bind it together. The results were great! My husband has asked for this to be added to our rotation and my brother-in-law thought it was the best meatloaf that he ever had.
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Mom's Pie Crust

Reviewed: Aug. 3, 2014
Using all-purpose Gluten Free flour, this is now my go to recipe. My adjustments to this recipe is to halve the sugar and use salted butter when I make it for pot pies . Make sure that the dough stays as chilled as possible throughout the process of making it. If using AP GF flour, roll your crusts out on parchment paper, and then place in the freezer for about 5 minutes for the butter to become solid again, then remove from the freezer and flip over onto the pie pan. Follow the baking instructions as written for the recipe that you will fill the pie shell with.
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Taco Lasagna

Reviewed: Mar. 16, 2014
I made this for my fiance' and his brothers and they loved it. The only change that I made to the recipe was to add an extra 16oz of a thinner hot salsa along with the 24oz of a chunky medium salsa to make sure that it was moist after baking. It was great!
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Candied Pecans

Reviewed: Jul. 24, 2013
Everyone at work raves about how delicious these are! I double the batch using 2 pounds of pecans, 2 tsp of cinnamon and 2 egg whites, but then I make some changes: I replace the water with 2 tablespoons of vanilla, I also cut the sugar to 2/3 cup and only use 1.5 teaspoon of salt. My co-workers beg me to bring these in when we do our monthly pitch-in lunches.
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